Tandoori Chicken and Cucumber Raita

Tandoori Chicken and Cucumber Raita


3 minute read

After the dish that shall not be named (butter chicken), India's biggest dish export is likely Tandoori Chicken. 

Traditionally cooked in a clay oven that's heated with charcoal or wood, professors believe that this style of cooking meat may even have existed in the Harappan civilisation dating back to 3000BC - Wikipedia claims that archaeologists have unearthed the remains of chicken bones with char marks on them! However, Tandoori Chicken itself originated in the state of Punjab before India's independence and in the 1940s was popularised at the restaurant Moti Mahal (who are also credited with the invention of butter chicken). 

You can Tandoori many things from prawns to vegetables to paneer. My favourite however is still, chicken!

Luckily, you don't need a clay oven these days to make Tandoori Chicken. Sure, if you have one of the fancy Weber/coal-powered barbeques I recommend cooking your chicken on that for the classic smoky taste. However, if you're willing to forego the smokiness, then a good Tandoori paste and a working oven will make you Tandoori Chicken that's equally tasty!

Tandoori Chicken is easy with Dolly Mumma's Tandoori PasteImages shot and styled by Thea Betts of Thea Thyme

Ingredients for the chicken:

  • 200 gm plain yoghurt
  • 1kg boneless chicken thighs
  • Squeeze of lemon juice
  • 1/2 bottle Dolly Mumma Tandoori Paste
  • 1 tbsp ghee (to grease baking tray)
  • Handful of finely chopped corianger
  • Salt to taste

Ingredients for the raita:

  • 1 cucumber
  • 200 gm plain yoghurt
  • 1/2 tsp cumin-coriander powder
  • Salt to taste
  • Optional: Fried garlic

Method:

  • Marinate the chicken overnight in yoghurt, tandoori paste, lemon juice and salt. If you like your chicken spicy, add more Tandoori paste otherwise stick with half. Marinating meat in yoghurt will tenderise it and make your Tandoori Chicken oh-so-tender. Cover and refrigerate.
  • In the morning, remove the marinated meat from the fridge and allow it to come to room temperature. This is important so that the yoghurt on the meat doesn’t curdle from sudden temperature change.
  • Preheat your oven to 180 degrees. If you can find a perforated baking tray with a drip tray below it, use that for your chicken. If not, any baking tray will do. Grease with ghee. 
  • Place all your chicken thighs flat on the tray and bake in the oven for about 35-40 minutes until they are just cooked. I likely to use a thermometer and remove my chicken as soon as it reaches 75-78 celsius to ensure it doesn’t overcook.
  • While the chicken is cooking, cut the cucumber into rough squares.
  • In a bowl, whisk the yoghurt until smooth. Sprinkle in the cumin-coriander powder and salt. Mix everything together to make your raita dressing. Now, add in the cucumber. 
  • When the chicken is cooked, remove onto a serving tray and garnish with coriander.
  • Garnish the cucumber raita with the fried garlic just before serving.

Tandoori Paste

Tandoori Paste

$16.00

It's time to tandoori everything! Spicy, smoky and lip-smacking, our Tandoori Paste is the perfect addition to your meals, barbecue or otherwise.  Wheat free | Dairy free | 100% Vegetarian How to use Add yoghurt to make a marinade for chicken,… read more

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